Find the tostada recipe and many more in MASA: Techniques, Recipes and Reflections on a Timeless Staple. Recipe adapted and reprinted with permission from Chronicle Books, 2022.

Fishwife customers get 20% off with code FISHWIFE for a limited time.* 

Makes 2 tostadas
1 tin Fishwife smoked salmon
2 corn tortillas
1/4 cup mayonnaise (there will be extra)
1 heaping TBSP salsa macha like Masienda's Pura Macha
Wedge of lime, salt
Optional garnish: cilantro, chopped chives

Make the tostadas: if you're beginning with a cooked tortilla (as opposed to from fresh masa), you can either toast it on a comal/griddle, bake it in the oven or deep fry. To toast, simply preheat your comal to medium high and allow the tortilla to cook on either side until crispy and slightly colored, 2 to 3 minutes per side. Let cool.

Make the salsa macha mayo: In a small bowl, mix mayonnaise with salsa macha until combined.

Assemble tostadas: Spread a generous spoonful of salsa macha mayo on the surface of the tostada. Use a fork to flake half a tinful of smoked salmon atop each tostada. Squeeze a generous amount of lime over each tostada, season with salt, and garnish with cilantro and chopped chives.

 *Valid through Oct 31, and not applicable to wholesale orders or Molinito.